Eggplant Curry
from Recipe Tin Eats
Roasted Eggplant:
2 tbsp hemp or avocado oil
2 medium eggplants
1/2 tsp each salt and pepper
Curry:
3 tbsp hemp or avocado oil
3/4 tsp black mustard seeds
14 curry leaves, fresh
1 red onion , quartered and thinly sliced
3 tbsp paste
1 tbsp garlic , grated (4 cloves approx)
1 tbsp ginger , grated (1.5cm piece approx)
1 1/4 cups water
3/4 tsp salt
3 tbsp coconut milk or cream, full fat
Curry Spices:
1/4 tsp cardamom powder
1/4 tsp ground clove
1/4 tsp black pepper
1/2 tsp chilli powder or cayenne (NOT US Chili Powder)
4 tsp coriander powder
4 tsp cumin powder
Roasted Eggplant:
Preheat oven to 450°F.
Cut eggplant into 4/5" slices, then cut into 4/5" sticks.
Soak in salt water for one hour, then drain and pat dry, to remove solanine.
See Christina Cooks regarding soaking eggplant.
Place in large bowl, toss with oil, salt and pepper.
Spread on [repared sheet, roast 20 minutes. Turn, roast for a further 10 minutes -
edges should be caramelised, soft inside.
Curry:
Heat oil in a large pot over medium heat. Add mustard seeds, let them sizzle for 15 seconds.
Add curry leaves, stir, leave to sizzle for 15 seconds.
Add onions, cook 5 minutes until golden brown.
Add tomato, cook for 1 minute, stirring.
Add garlic and ginger, cook 2 minutes.
Add Curry Spices and salt, and cook for another 3 minutes - it will be a thick paste
and might stick to the bottom of the pot, don't let it burn
(if it starts to, remove from stove and quickly add splash of water to loosen).
Stir in water, and then add the eggplant.
Gently stir, partially cover, reduce heat to low and simmer 30 minutes.
Stir carefully once or twice (so the eggplants don't break up completely), add more water if it dries out.
Stir in coconut milk, taste then add more salt if needed.
Your result should be a very thick, juicy, strongly flavoured curry with eggplant partially intact but half collapsed.
Serve with basmati rice and a dollop of yogurt and fresh coriander leaves, if you want.
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